6.
MULDER (H.)
WALSTRA (P.)
The milk fat globule.
Editions Commonwealth Agricultural Bureaux (England) and Centre of Agricultural Publishing and Documentation (Netherlands), 293 p. (1974).
LUQUET (FM.)
Laits et produits laitiers – Tome 2 : Transformation et technologies.
Éditions Tec et Doc Lavoisier, 2e éd., 637 p. (1990).
DALEMANS (D.)
Transformations technologiques de la matière grasse laitière pour de nouvelles textures et de nouvelles applications.
La matière grasse laitière, actualités et nouvelles perspectives, Journée ITERG-CNIEL, Pessac, 10 mai 2007.
ROSSIGNOL-CASTERA (A.)
Tour d'horizon des applications de la matière grasse laitière.
La matière grasse laitière, actualités et nouvelles...
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References
Economic data
-
In 2006, France produced 950,000 tonnes of milk fat from 25 billion liters of milk at an average fat content of 40 g/l.
This fat was used for 38% of butter production, 35% of cheese production, 10% of drinking cream production (figure
1
) and 7% of drinking...
Bibliography
-
Anonyme -
Préparation des crèmes pour la fabrication des beurres en continu.
-
Document SIMON Frères, 47 p. (2001).
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BODSON (P.), DANTHINE (S.), DEROANNE (C.) -
Les lipides polaires du lait.
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Journée de la matière grasse laitière, ITERG,...
Also in our bases (TI article)
-
CROUZET (J.) -
Arômes alimentaires.
- [F 4 100]
, base documentaire...
Standardization
IDF O68A 1977 Anhydrous milkfat, anhydrous butteroil or anhydrous butterfat, butteroil or butterfat, ghee.
Regulations
Commission Regulation (EEC) No. 262/79 of February 12, 1979 on the sale at reduced prices of butter for use in the manufacture of pastry products, ice-cream and other foodstuffs (OJ No. L 041 of February 16, 1979, pp. 1-13).
Commission Regulation (EEC) No. 570/88 of February 16, 1988 on the sale of butter at reduced prices and the granting of aid for butter and concentrated butter for use in the manufacture...
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